Easy Sweet Potato Casserole with Canned Yams
Easy sweet potato casserole with canned yams, cinnamon filling & crunchy pecan topping. Ready in 45 minutes! Perfect for Thanksgiving.
Servings 8
Ingredients
Filling
- 29 oz canned yams drained
- ½ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Topping
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 3 tbsp unsalted butter melted
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 °F. Grease a 9×13-inch baking dish.
- In a large bowl, mash the sweet potatoes until smooth. Add sugar, eggs, milk, melted butter, vanilla, cinnamon, and salt. Mix until well combined.
- Spread the mixture evenly into the prepared baking dish.
- In a separate bowl, combine brown sugar, flour, melted butter, and pecans. Stir until crumbly.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30–35 minutes, or until the topping is golden and the filling is heated through. Let cool slightly before serving.
Nutrition
Calories: 417kcal | Carbohydrates: 53g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 156mg | Potassium: 469mg | Fiber: 5g | Sugar: 32g | Vitamin A: 14980IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg
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